Kombucha is made from sweetened tea (green or black) that’s been fermented by a colony of bacteria and yeast. A “SCOBY”, a.k.a. “mother” because of its ability to reproduce, or is often referred to as a “mushroom” because of its appearance). Kombucha didn’t gain prominence in the West until recently even though it has been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting degenerative diseases.

One of the main ingredients found in all fermented foods and beverages are probiotics, which are beneficial bacteria necessary for adequate digestion and absorption of nutrients. Probiotics are viable microorganisms that improve gut microflora by secreting enzymes, organic acids, vitamins, and nontoxic anti-bacterial substances once ingested. Kombucha is also rich in antioxidants, which also helps to strengthen your immunity and enzymes that promote detoxification. Most of us don’t get enough enzymes these days because we don’t eat enough raw food. The role of digestive enzymes is to break down the foods that we eat into smaller compounds so the nutrients can be more easily absorbed into the bloodstream. The vitamins produced by probiotics are: many B vitamins, biotin, inositol and choline and vitamin K, to list a few. Kombucha tea can contain up to 1.5% alcohol (1/3 of what beer contains), vinegar, and some caffeine, which explains the increased energy reported by consumers.